An Eggier and Crispier Russian Salad
Prep:30 m
Cook:1 h
Total:1 h 30 m
Cuisine:Russian 🇷🇺 Soviet Eastern European

An Eggier and Crispier Russian Salad



I won’t get into the history of Russian salad. Or Olivier salad. Or THE WHITE SALAD, as we like to call it here in Lithuania. It’s complicated and politicized. The important thing here is this: it’s incredibly delicious, and I made it even better. It’s been confirmed by many independent taste-testers. So just go ahead and make it now!


  • 6 big potatoes, boiled with skin and then peeled;
  • 2 boiled carrots;
  • 6 hard-boiled eggs;
  • 4 pickles (more sourness is preferred);
  • pickle juice;
  • 1 onion;
  • oil;
  • frozen and blanched green peas;
  • smoked or dry-aged ham, finely cubed;
  • 4 tablespoons mayonnaise;
  • 12 tablespoon mustard;
  • 1 teaspoon salt.
  • salt and pepper.


  1. Chop the potatoes, carrots, and pickles. Go for quite fine-sized cubes. Put everything in a big bowl.
  2. Mash the eggs with a fork. Mashing instead of chopping will make the salad taste eggier. Add them to the same bowl.
  3. Now caramelize the onion. First, chop it finely, and add into a pan with a tablespoon of oil. Cook until translucent, then pour in a couple of tablespoons of pickle juice, add sugar and salt. Add the ham. Cook until all liquid evaporates, and add the onions and ham to the veggie bowl.
  4. Add the green peas, mayonnaise, and mustard. Stir well. Frozen peas will look so much sexier than canned ones, trust me.
  5. Check if you need more salt (of course you do), add some pepper. Feel free to decorate the salad, or simply enjoy it straight from the bowl.

Originally published on

Share with your fellow quarantiners abroad:  

Facebook Pinterest Reddit Twitter

Still hungry? Have a look at the recipes below:

Chanterelles for Breakfast, Lunch, and Dinner: Three Simple Recipes Chanterelle Dishes
Lithuanian Kugelis With Cheese Potato Pudding with Cheese
Okroshka, the White, Cold Soup From Russia: How To Make It Successfully? Okroshka
Vintage Meat Jelly (Aspic) Aspic